Apple-Almond Browned Butter Cake
Apple-Almond Browned Butter Cake might be just the dessert you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 713 calories, 11g of protein, and 44g of fat each. Head to the store and pick up golden yummy apples, slivered almonds, flour, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Anweisungen
In a 12-inch frying pan or 5- to 6-quart pan over high heat, melt 1 1/2 cups butter and stir often until the milk-solid particles turn golden brown, 5 to 7 minutes.
Remove at once from heat and let stand until warm, 15 to 20 minutes (or nest pan in cold water and stir often, 5 to 8 minutes).
Meanwhile, in a food processor, whirl 3/4 cup slivered almonds to a fine powder (or finely grate with a nut grater); scrape into a large bowl.
Spread remaining 1 cup slivered almonds in a 10- by 15-inch pan.
Bake in a 350 oven until slivered almonds are golden brown, 6 to 12 minutes.
Let cool slightly, then coarsely chop.
To bowl with ground almonds, add toasted almonds, sugar, and 1 1/4 cups flour. Stir to mix well. Scrape melted butter with all browned particles into bowl; mix.
Add egg whites, lemon peel, and orange peel. Beat with a mixer on medium speed, scraping bowl often, until batter is well blended.
Add chopped apples and stir to mix.
Butter and flour a 9-inch cheesecake pan with removable rim. Scrape batter into pan.
Bake in a 325 oven (300 convection oven) until cake is golden brown, firm in the center when lightly pressed, and begins to pull from pan sides, 1 hour to 1 hour and 10 minutes.
Let cake stand in pan on a rack at least 20 minutes or until cool, about 1 hour. Slide a thin-bladed knife between warm or cool cake and pan rim; remove rim. Set cake on a rimmed plate and, if desired, pour about 1/2 cup warm caramel sauce over the top.
Cut into wedges; serve with scoops of ice cream and remaining caramel sauce to add to taste.